Vegetable-Pesto Risotto Casserole Recipe

Recipe By Better Homes and Gardens

Hearty enough for a meal on its own but perfect as a side to any grilled meat, this creamy rice casserole is packed with a bounty of vegetables, including summer squash, eggplant, tomatoes and corn.

4.1
22 Rating -
Rate
Non Vegdiet
35minstotal
25minsPrep
10minsCook
35m.total
25m.Prep
10m.Cook
Vegetable-Pesto Risotto Casserole
plan
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ingredients serve

Ingredients for Vegetable-Pesto Risotto Casserole Recipe

  • 1/5 tablespoon Olive oil
  • 1/20 cup Finely chopped onion
  • 1/5 Cloves garlic, minced
  • 0.15 cup Uncooked arborio rice
  • 0.35 cup Chicken broth or vegetable broth
  • 1/20 cup Dry white wine
  • 1/20 inch 1 medium zucchini, halved lengthwise and sliced into
  • 1/20 inch 1 medium yellow summer squash, halved lengthwise and sliced into
  • 1/10 cup Fresh or frozen corn kernels
  • 1/20 teaspoon Salt
  • 0.03 teaspoon Freshly ground black pepper
  • 1/10 Medium japanese eggplant, coarsely chopped
  • 1/10 cup Chopped roma tomatoes
  • 0.07 cup Basil pesto
  • 1/20 cup Finely shredded parmesan cheese
Nutrition
value
267
calories per serving
6 g Fat18 g Protein31 g Carbs3 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    18g
  • Carbs
    31g
  • Fiber
    3g

MacroNutrients

  • Carbs
    31g
  • Protein
    18g
  • Fiber
    3g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    114mg
  • Iron
    3mg
  • Vitamin A
    235mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    55mg
  • Manganese
    < 1mg
  • Phosphorus
    183mg
  • Selenium
    14mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Better Homes and Gardens